Description
Crispy rice topped with zesty spicy tuna brings Japanese fusion magic straight to home kitchens. Crunchy rice layers create perfect contrast with silky, spice-infused raw tuna, delivering restaurant-quality flavor that will satisfy immediate sushi cravings.
Ingredients
Scale
Main Ingredients:
- 1 pound sushi-grade tuna, diced
- 2 cups sushi rice
Spicy Sauce:
- ½ cup (120 milliliters) Kewpie mayonnaise
- ¼ cup (60 milliliters) Sriracha
Seasoning:
- 3 tablespoons (45 milliliters) ponzu sauce
Instructions
- Thoroughly rinse Japanese short-grain rice under cold running water until the water becomes transparent, ensuring excess starch is removed for optimal texture.
- Cook rice precisely according to package instructions, using a rice cooker or heavy-bottomed pot, maintaining a consistent low-medium heat.
- Prepare sushi vinegar by combining rice vinegar, granulated sugar, and kosher salt in a small saucepan, gently simmering and whisking until all ingredients completely dissolve.
- Allow sushi vinegar mixture to cool to room temperature, then delicately fold into cooked rice, creating a glossy and flavorful base.
- Transfer seasoned rice to a flat, shallow container, using a spatula to press into an even, compact layer approximately 1/2 inch (1.27 centimeters) thick.
- Refrigerate rice overnight, uncovered, to allow surface to dry and become firm for creating crispy texture.
- Finely dice sushi-grade yellowfin tuna into small, uniform cubes, ensuring clean cutting technique.
- Mix chopped tuna with finely sliced green onions, creating a vibrant and fresh filling.
- Whisk together mayonnaise, sriracha sauce, and sesame oil to create a creamy, spicy coating for the tuna mixture.
- Gently fold spicy mayonnaise into tuna, ensuring even distribution of flavors.
- Heat neutral cooking oil in a heavy skillet to 375°F (190°C), maintaining consistent temperature.
- Cut chilled rice into precise squares or rectangles, carefully separating each piece.
- Fry rice pieces until golden brown and crisp, approximately 2-3 minutes per side, turning carefully to maintain shape.
- Drain crispy rice on paper towels to remove excess oil, allowing them to cool slightly.
- Top each crispy rice square with a generous portion of spicy tuna mixture.
- Garnish with toasted white sesame seeds and thin jalapeño slices for added heat and visual appeal.
- Serve immediately with additional spicy mayonnaise on the side for dipping.
Notes
- Advance Prep Matters: Cooking sushi rice a day ahead ensures the perfect texture and allows it to firm up for crispy frying.
- Rice Technique is Key: Rinsing rice thoroughly removes excess starch, creating a cleaner, more distinct grain structure.
- Vinegar Mixture Magic: Homemade sushi vinegar adds authentic flavor and helps seasoned rice stick together beautifully.
- Tuna Selection Tip: Choose sashimi-grade tuna for the safest and most delicious raw fish experience.
- Crispy Factor Secrets: Use high heat and minimal oil when frying rice to achieve a golden, crunchy exterior without greasiness.
- Spice Level Control: Adjust jalapeño and spicy mayo quantities to personalize heat intensity for your taste preferences.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg